From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough. What wo
I am new to baking and I am in the process of creating and starting my bakery in my country. I got a few questions, my bakery is planning on making pita bread
I was curious, but would the brown sugar feed the yeast and if I mix both of them would it be a good idea? So I can get the benefits of both sugars. If I were t
I was told not to substitute by Brown sugar by weight since it weighs more. How would I go about substitute then? I saw a few questions addressing this issue,
So I'm an expatriate at a totally new place, and all bread sold in here got 2~4 days expiry and I usually don't finish it in that short period
I tried Foodgeek's 85% hydration tangzhong sourdough bread recipe (video here, text here). I only made 2 changes to the recipe: I used 100% bread flour (no who
I would like to follow this recipe. However, I am a little wary about setting my crock pot for 7-12 hours like it says. I am unsure it can keep the 110 F temper
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the fina
I have a Morphy-Richards bread-baker which is about 30 years old. It still works fine, but the latest bread I baked is brighter than usual. I use whole wheat fl
I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread
First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from org
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsa
I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I
There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and othe
I have two bread recipes I use frequently. recipe one is a type of flat bread called taftan, and the second recipe is called barbari. Taftan is griddled while b
So... Since the lock-down everybody turned baker (can't understand why, since there is plenty of bread in the shops) and I can't find bread flour anymore. Is t
Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters?
I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say knead
If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks